Recipe swap: shareable

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From bowls of fruit punch to cauldrons full of lentil curry, it's fun to make food and drink to share. Let us in on your favourite SHAREABLE recipes by noon on Wednesday 11 September and we'll print the best in the Cook section of the paper on Saturday 21 September.

This merger of two famous dishes (grande aoli and vitello tonnato) is a great start to a family meal. All ages can share in the preparation and even the anti-vegetable brigade will be seduced, as the tension between competing and sharing usually means there is nothing left within minutes.

Ingredients

Mayonnaise

Large can of tuna, drained

Vegetables:

new potatoes

green beans

red peppers

carrots

fennel

tomatoes

celery

(and any other vegetables you like : courgettes, cauliflower etc. Even hard boiled eggs)

Method

Make the mayonnaise by putting 2 egg yolks, a teaspoon of mustard and some salt and pepper in a bowl. Use an electric whisk or beater to beat the eggs and then gradually add groundnut oil drop by drop - you will need about 300mls. When it is the right texture, add 1tsp white wine vinegar and tast for seasoning. Beat in the tuna, leaving some small chunks but aiming for a tuna-flavoured mayonnaise.

Boil the potatoes and green beans. Slice the red peppers into strips. Cut the carrots, celery and fennel into bite sized pieces. Cut tomatoes into half or quarters, depending on the size.

Arrange the vegetables on a large platter and place the mayonnaise in a bowl in the centre.

I love making up new cakes, especially ones with fruit in. Having a glut of Rhubarb and some stem ginger to use, I came up with this recipe which has been a huge hit everyone who's eaten it and with fellow bakers who've made it:-)

This is a very popular dish here in Greece, especially in the summer. Although stuffed peppers and tomatoes are well enough known, usually we also have stuffed eggplant and zucchini. They are accompanied by potatoes and are also delicious when accompanied by Feta cheese.

This muesli needs to soak overnight, so some preparation is required, but it will keep in the fridge for about 3 or 4 days so its worth the effort to make a decent batch on a Sunday as it will power you through the week. The soaking of the oats and nuts, in addition to creating a creamy texture, also starts the germination process, which makes them easier to digest for extra goodness.

For purists, use a fresh young coconut. But if you can’t be bothered to wrestle with getting one open (or down from the tree) use a good quality packaged one, like C Coconut Water . If you don’t have access to coconut water you can use fresh apple juice or even just water, however, using the coconut water will add to the flavour and pump your muesli with extra potassium.

This is my go to lunch time salad - the noodles make it nice and filling, the edamame are packed full of protein and the tomatoes and bean shoots give a light and crunchy burst of summer flavour. I have based the recipe on a two person serve, so multiply or divide as necessary.

Edamame and Avocado Sesame Noodle Salad

50 grams edamame

½ an avocado, cubed

6 cherry tomatoes, halved

Bowl of baby spinach leaves

handful of beanshoots

1 spring onion, finely sliced

Black sesame seeds

½ a finely shredded sheet of nori

200 gms of udon noodles

Dressing

2 tablespoons tahini

2 tablespoons mirin

2 tablespoons light soy sauce

1 tablespoon sesame oil

1 tablespoon lemon juice

Combine salad ingredients in a bowl. Meanwhile cook your udon noodles as per the packet directions (I use the vacuum sealed packs - just add boiling water for 3 minutes then drain and serve). Rinse in cold water and set aside in small bowls and top with the veggies.

In a small bowl whisk the dressing ingredients together until smooth. Pour over the salad and toss to combine. Garnish with the sesame seeds and finely shredded nori.

This is ideal to share I just serve it whole and let everyone dig in. It's nice as a quick lunch dish with bread and salad or it could be served before dessert at a dinner party.

Serves 6-8

1 large Brie (approximately 200g)

50g sugar

2 teaspoons of freshly ground black pepper.

Preheat the oven to Gas Mark 6/180 degrees centigrade .

Put the sugar with two tablespoons of water in a small saucepan. Bring to the boil and allow to cook until a dark caramel colour. Remove from the heat and and a further three tablespoons of water. Leave to cool.

Unwrap the cheese. Place on an oven proof serving dish. Pour over the caramel, sprinkle over the pepper. Bake in the oven for 5-10 minutes. Serve warm.

I generally take a big pot of home-made coleslaw to bring-a-dish buffets and barbecues, and it's always welcome because very few people think to bring salad stuff. It's incredibly easy to make - all you do is cut things up - but it is important to make it the day before you intend to eat it, to give the flavour time to mellow.

You will need:

1 small white cabbage

2 large carrots

1 white English onion

2 red apples

a double handful of sultanas

two to three 400g jars of mayonnaise

Chop the cabbage as finely as you can be bothered to, discarding the leathery outer leaves, the stalk and any ribs that look too thick to be palatable, and put it into a large bowl or storage tub that has a well-fitting lid and will fit in your fridge. Top, tail and peel the carrots, and grate them into the bowl, using the coarsest side of the grater. Chop the onion finely (I am not a member of the EDL, honestly: it has to be a white English onion because red onions aren't colour-fast in mayonnaise and Spanish onions don't provide enough flavour) and add to the mixture. Wash the apples well, quarter and core them leaving the skin on, then chop them small and add. Throw in the sultanas, then dollop on the mayonnaise and stir for all you're worth until the ingredients are well mixed and evenly covered - I have had to be fairly vague about the quantities required, as there is a lot of leeway depending on how big the cabbage was that you started out with. Put the lid on the tub and store it in the fridge until tomorrow.